Green Goddess Dressing

This delicious ranch-style dressing takes advantage of the early-season harvest coming out of the garden and is packed with fresh herbs and extra virgin olive oil. It is delicious as a dip or as a dressing and is a great way to enjoy some of the first of the summer greens and veggies! We are so grateful to work with the amazing fresh ingredients from all of our partner farms and proudly featured this recipe tossed with a salad of local radishes at our Rooted in Community event last month! If you sampled it at the event or try it at home, let us know what you think!

Green Goddess Dressing

Recipe yield: ~3 cups

Ingredients:

  • 1/4 cup white wine vinegar

  • 1/4 cup extra virgin olive oil

  • 1 cup buttermilk, high quality

  • 1 cup mayonnaise

  • 1 Tbsp garlic confit paste

  • 1 small shallot, peeled and coarsely chopped

  • 1 Tbsp capers, drained of brine

  • 1/2 tsp cround black pepper

  • 1 tsp Kosher salt, more to taste

  • 1/2 - 1 cup of "wet" green herbs, trimmed and cleaned: chives, parsley, arugula, spinach, basil, tarragon, chervil**

    **You need a mix of herbs and base to balance the flavor and create a bouquet of aroma, don't focus all on one herb here. 

Method of Preparation:

Mise en place: read your recipe, gather all ingredients, then gather tools, measure, then start preparing.

  1. Combine all ingredients except herbs in a Vitamix blender, and blend until fully pureed.

  2. Stir in herbs and blend until the color shifts to bright green. Taste for texture and flavor, adjusting to liking.

  3. Hold cold. The dressing will stay green for 6-8 hours; however, it will be delicious for 1-2 days. 

Faith Emerson